Score one for Sonoma Valley and this winery, as the ’97 exceeds previous efforts. Lots of enticing deep-berry aromas touched up with leather, dill, and an array of other spices and herbs, even oregano. It’s one of those rock-solid winners where the whole is more profound than the parts.
— W.E.
(11/1/2000)
Supple and refined, with velvety tannins and good ripe fruit. The aroma is classic black currants, with a strong dose of green olives, but there are deep flavors of black cherries and blackberries, and the tannins are fairly astringent.
— W.E.
(11/1/1999)
From 109-year-old vines, an old-style field blend with It’s robust, full of body and flavor, rich and powerful. Runs wild with fruity flavors and stains the glass with thick syrupy cathedrals. —S.H.
— S.H.
(9/1/2002)
Mainly Cabernet Sauvignon, with Cabernet Franc and Petit Verdot. Despite being held back three and a half years to let the considerable tannins mellow, it’s still fairly tannic and austere, with dark chocolate and cassis, highly polished fruit, and lots of oak. Sharp and edgy; needs time, but could age well.
— S.H.
(7/1/1999)
Smoky, tarry, licorice notes are firmly in evidence in this dark, rich and smooth wine. Black currant and cherry flavors are at the core. On the finish there is a hint of bitterness. —J.M.
— J.M.
(5/1/2002)
Distinctly warm-country Zin, with its strong flavors of cassis, plum pudding and chocolate that come close to raisiny Port but successfully avoid it. As a result, it’s a rich and complexly delicious wine. It’s also very dry, and the alcohol is controlled.
— S.H.
(5/1/2004)
Contains Napa, Sonoma and Mendocino grapes. Not bad for a multicounty blend. Classic aromas of black currants and smoky oak. Ripe and fruity and elegant. Dusty tannins indicate some aging potential. Contains small amounts of Merlot and Cabernet Franc.
— S.H.
(7/1/1999)
Always an interesting wine, this year it showcases floral and melon notes in addition to the usual grassy-citrusy ones. It’s tart enough for dry palates and salty foods but has a round fruitiness and even a little sweetness that make it nice in its own right. Ten percent Semillon adds a nutty, figgy element.
— S.H.
(8/1/2001)